An evening of sampling and dishing about desserts
This event has yum written all over it. Chef Pichet Ong pays a visit to The Museum of Chinese in America to dish on desserts. Ong, who is known for combining the flavors of his childhood with modern cooking techniques, has garnered numerous awards for his Asian-inspired creations that have graced the tables of such notable spots as Spice Market, Jean Georges, and p*ong. Tonight he's joined by food writer Charolotte Druckman to discuss his new recipe book The Sweet Spot, and also talk to his relationship with desserts. And since an evening exploring food wouldn't be complete with out some sampling, Ong is bringing along some of his signature desserts for the audience.
Dessert Chef Pichet Ong discusses his passionate relationship with desserts and his Asian-inspired creations, with Charlotte Druckman, a writer for Travel + Leisure, The Wall Street Journal, Bon Appetit, and many other publications about food and chef culture, and author of a book titled Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen. This talk includes a tasting of Pichet's signature desserts and book signing of his recipe book The Sweet Spot. Pichet has been named one of the Top Ten Pastry Chefs in America by Pastry Arts & Design and Chocolatier, and was selected as a "Pastry Provocateur" by Food & Wine.